Sauteed Pork Chops With Pears And Blue Cheese Food

PEAR AND BLUE CHEESE PORK CHOPS

Steps:

• Brush chops lightly with oil; season with salt and pepper.
• In a large skillet, cook chops 4-5 minutes per side or until juices run clear.
• Remove chops from the skillet and keep warm.
• In the skillet used to cook the pork, cook the pear slices in the butter for 1 minute, stirring gently to coat.
• Stir in peppercorns; cook and stir about 2 minutes.
• Spoon pears over the chops; sprinkle with blue cheese and serve.

SAUTEED PORK CHOPS WITH PEARS AND BLUE CHEESE

Steps:

• Pat chops dry with paper towels and season with salt and pepper. Heat oil in large non stick skillet over medium high heat until just smoking. Cook chops until well browned. About 5 minutes each side. Transfer to platter and tent with foil.
• Toss the pears with sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Add pear slices, cut side down, to empty skillet and cook until golden and beginning to soften, 1 to 2 minutes per side. Add broth and simmer until pears are softened, about 2 minutes. Transfer to platter with pork.
• Continue to cook until sauce is slightly thickened, 1 to 2 minutes. Off heat, stir in butter and vinegar. Season with salt and pepper. Spoon sauce over pears and chops. Top with cheese.

PEPPERED PORK WITH CARAMELIZED PEARS AND ROSEMARY POTATOES

Steps:

• Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat. Cook until the butter melts and the sugar is golden. Add the pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade.
• Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce. Over medium heat, reduce the liquid by 1/2. Remove the pan from the heat and allow the mixture to cool. Marinate the pork chops in the liquid for 1 hour. Remove the chops from the marinade and coat each side with coarsely ground black pepper.
• In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.
• While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl. Cream the cheeses together with a hand blender until they are combined. Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes.
• In a medium sized saute pan, heat olive oil over medium heat. Add the sliced onions to the pan and season, to taste, with salt and pepper. Cook the onions until they caramelize.
• Set aside.
• In a medium sized saute pan, heat olive oil over medium heat. Clean the potatoes, and then slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook the potatoes until they are brown on both sides. When the potatoes are done, remove them from the pan and drain the excess oil. Set aside.

HICKORY-SMOKED PORK CHOPS WITH BLEU CHEESE MASHED POTATOES AND CARAMELIZED PEARS AND ONION STRAWS

Steps:

• In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
• Over an open-flame grill, sear each side of the pork chops until black grill marks form.
• Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.
• In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.
• In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.
• In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.
• Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.
• Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.

PORK CHOPS WITH BLUE CHEESE GRAVY

Steps:

• Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
• Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

PORK CHOPS WITH BLUE CHEESE SAUCE

Steps:

• Preheat broiler. Sprinkle pork chops on both sides with pepper; place on a broiler pan coated with cooking spray. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add green onion and garlic; cook and stir until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheese and wine; heat through. Serve chops with sauce.

SAUTEED PORK CHOPS

Steps:

• Season 4 bone-in pork loin chops with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook pork chops until browned and cooked through, 3 to 5 minutes per side.
• Serve with Apricot-Mustard Sauce if desired.

PEAR PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the flour, thyme, salt and pepper. Add pork, a few pieces at a time, and shake to coat., In a large skillet, cook chops in oil and butter over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving plate and keep warm., In the same skillet, saute pear until tender. Serve with pork.

PORK CHOPS WITH PEAR SAUCE

Steps:

• In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
• Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
• Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.